In honor of my favorite time of year I've decided to do a series of
the most famous autumn fare (and my personal favorite): Pumpkin!
I love squash because of the wonderful colours, shapes, variety and
simple versatility. It is amazing in savory and sweet dishes alike.
Therefore, I thought I'd start off with something you might do a
double take at... Pumpkin Pasta Sauce!
Also because I wanted to use the adorable animal shaped pasta I
recently got. I bought it for mac and cheese, but I had a lot leftover.
The shaped pasta like this really captures the sauce well.
We ate it with some sauteed zucchini and some garlic bread--
But now I have a craving for spiced apple cider!
Pumpkin Pasta Sauce
2 cups of cooked pumpkin
1 cup soymilk or cashew cream
1 vegetable bouillon
5 fresh sage leaves, minced
3 cloves garlic, minced
1 small onion, diced
1 tsp salt
black and white pepper to taste
nutmeg to taste
1 tsp oil
salt and pepper to taste
Brown the tvp in a pan over medium heat in the oil. Once the tvp
begins to reach a golden brown and start to toast, turn down and
continually add vegetable broth, while cooking. Once the tvp has
plumped up, is no longer dry on the inside and any excess liquid
is cooked off remove it from the heat. Set aside.
Blend or process your cooked pumpkin with the ‘milk’/cream until
smooth. Over medium heat saute the onion in a few tablespoons of
water. After about two minutes, add the garlic and then the sage.
Cook, adding more water if needed, until the onion appears
translucent and tender.
Add the bouillon, pumpkin mix, tvp, 1/4 cup water/broth and
remaining seasonings. Turn down to medium-low heat and cook for
about more 15 minutes.
Serve over your favorite cooked pasta and top with some nutritional
yeast or mix about a 1/4 cup in right before serving.
Makes enough sauce for 3-4 servings.